Models Cake

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Why might you ask, is it called Models Cake? I was going to change the name, BUT, it’s a unique name and has a funny story with it haha

You can’t deny it’s a great conversation starter? “What’s this delicious cake call? “Models Cake”” Wait, what?” You get the idea.

The story goes… my husbands aunt met and made friends with a model. (I believe from school or something like that) The model (let’s call her Jenn, because I don’t remember her name, I know that’s terrible!) made this great cake and the family asked for the recipe and from then on it was deemed the “Models Cake.”

For birthdays or any event momma would ask “what kind of cake do you want?” The usual answer would be “Models Cake,” in whatever flavor we wanted.

There you have it, the start of the Models Cake! I’ve made changes to the recipe, I’m sure my mother-in-law has as well. So who knows how similar this recipe is to the original, but hey it’s a great story!

Models Cake

Recipe by Shaylee YoungCourse: DessertDifficulty: Easy, Medium

Prep time

10

minutes

Cooking time

30

minutes

This cake is a fan and family favorite, it’s so great because, it’s easy and turns out AHHMAZING! AND it starts from a box cake mix, can you believe it? You won’t, until you try it! I will still do cakes from total scratch, BUT this is totally my go to and shhh my favorite! It truly is the easiest, yummiest cake to make! Don’t get me started about how moist it is!! YUM

Ingredients

• 1 box cake mix (Betty Crocker Super Moist Cake Mix with the pudding mix in it are the best to use, but any super moist cake mix will do*)

• 4 Whipped Eggs

• 1 Cup Full Fat Sour Cream

• 1/2 Cup Water

• 1/2 Cup (1 Stick) Melted Butter or 1/2 Cup oil

• 1 small packet pudding mix (dry)

Directions

• Preheat oven to 350°
  Grease two 9×9 circle pans, cut parchment paper into two circles, so it fits into the bottom of the pan.
  
  Then add the parchment to the bottom of the greased pan and smooth out.
  
  I will usually grease the top of the parchment a little for good measure also.
   
  
• Start making the goods:
  Whip eggs until they are a creamy yellow color, ( I use my Kitchenaid with the paddle attachment, but any mixing tool, including your hands will work.)
  
  Add sour cream and whip until smooth (there will be little chunks and that’s ok).
  
  Melt butter then let it cool slightly.
  Add water and melted and slightly cooled butter and mix in between each.
  
  Now slowly add your cake mix.
  Once the cake mix is fully mixed in, SLOWLY add your pudding mix until combined.
  
• Now divide half the batter into each waiting pre-greased pan.
  Put in oven and bake for 30-35 minutes or until they spring back and have a slight golden look.
• Take out of oven and let cool completely, BEFORE removing from the pan. (I will put them in the frig or freezer to cool, especially if I’m going to decorate that same day.)
• When Fully cooled take out of frig or freezer and remove from pan.
  
  Now you can start decorating.
• Once fully decorated put back in frig, the longer the better for a more moist cake.
  
  This cake just gets better with time. If you can leave it in the frig for at least 24 hrs, that best…. BUT usually it doesn’t last that long!
• Ok, so how do you do the different flavors…
  If you want to make a
  Chocolate Cake: A chocolate cake mix and a chocolate instant pudding mix.
  Strawberry Cake: A strawberry cake mix and a strawberry/vanilla instant pudding mix.
  Cookies and Cream: A vanilla cake mix, a cookies and cream instant pudding mix and 12 crushed Oreos to the batter.

Notes

• *IF you don’t use the cake mix that includes the pudding, a good rule of thumb is to use a large instant pudding instead of a small pudding packet. To reiterate, you will either use a Small pudding packet AND a Cake mix that includes pudding in the mix as well OR have a Moist cake mix that DOESN’T include pudding in the mix and use a Large pudding packet! I hope that makes sense.

“Full bellies make for more joyful journeys, this is just one Country Girls opinion! ENJOY!”

• What wonderful combinations of flavors of cakes, have you made? Tell us in the comments below!

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